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The Effect of Vital Gluten and Gum on the Retrogradation of Breads Made with Korean Wheat Flour and Sprouted Brown Rice
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활성 글루텐 및 검질 첨가에 따른 발아 현미 첨가 우리밀 식빵의 노화 특성

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Type
Academic journal
Author
Journal
The East Asian Society Of Dietary Life Journal of the East Asian Society of Dietary Life Vol.18 No.3 KCI Accredited Journals
Published
2008.6
Pages
384 - 390 (7page)

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The Effect of Vital Gluten and Gum on the Retrogradation of Breads Made with Korean Wheat Flour and Sprouted Brown Rice
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This study examined the effects of sprouted brown rice (SR), gluten (G), and hydroxypropyl-methyl-cellulose (H) on the suppression of retrogradation in breads made with Korean wheat flour. An amylograph was used to determined the pasting properties of dough samples made with Korean wheat flour and additions of SR, SR+G, SR+H, and SR+G+H, respectively. In addition, a texture analyzer was employed to measure the hardness changes of bread samples left at room temperature for 72 hours. Finally, the type of retrogradation was calculated by the Avrami equation. The results showed that the addition of SR significantly decreased dough viscosity. However, the dough samples containing SR, G, and H all displayed reduced cold paste viscosity and setback, indicating a suppression of staling. The bread samples containing SR added to Korean wheat flour had increased hardness, but the addition of gluten (SR+G) reduced hardness. Upon examining the bread samples stored at room temperature for 24 hours, itwas shown that the addition of G and H with SR (SR+G+H) suppressed retrogradation. Finally, the Avrami model data indicated that the type of retrogradation varied according to the addition of SR, G, and H. The breads made with hard wheat flour (HWF), WM, and WM+SR+H had similar Avrami exponents (1.20～1.28), while those for WM+SR, WM+SR+G, and WM+SR+G+H ranged from 2.7 to 3.3. Overall, the combined addition of SR and H was considered effective for preventing retrogradation in bread made with Korean wheat flour.
#Sprouted brown rice #gums #retrogradation #gluten

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Abstract
서론
재료 및 방법
결과 및 고찰
결론 및 요약
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References (20)

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1. [단행본] - AACC / 1983 / Approved Method of 44-15A of the AACC / American Association of Cereal Chemists google schola 2. [학술지(정기간행물)] - Armero E / 1998 / Crumb firming kinetics of wheat breads with anti-stailing additives / J Cereal Sci 28 : 165 ~ 174 google schola 3. [학술지(정기간행물)] - Avrami, M / 1939 / Kinetics of phase change I / J Chem Phys 7 : 1103 ~ 1108 google schola 4. [학술지(정기간행물)] - Boycioglu MH / 1994 / Characterization and utilization of durum wheat for bread making: Comparison of chemical, rheological and baking properties between bread wheat flours and durum wheat flours / Cereal Chem 71 : 21 ~ 28 google schola 5. [학술지(정기간행물)] - Chung MS / 2003 / Textural analysis for bread staling / Food Sci Biotechnol 12 : 727 ~ 736 google schola

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